Thanksgiving Stuffing

Thanksgiving Stuffing

1 cup butter                                                                1 Tbsp fresh marjoram (or 1 tsp dried)

10 garlic cloves, diced                                                 2 Tbsp fresh rosemary (or 2 tsp dried)

2 cups chopped celery                                                 1 tsp salt

2 cups finely chopped mushroom                                ¼ tsp pepper

½ cup chopped fresh parsley                                       15 cups dried bread cubes

2 Tbsp fresh sage (or 2 tsp dried)                                3 cups turkey broth (as needed)

1 Tbsp fresh thyme (or 1 tsp dried)                              2 eggs, beaten

1 Tbsp fresh oregano (or 1 tsp dried)

Directions:

1.     Melt butter in a skillet over medium heat. Then add garlic, celery, mushroom and fresh herbs into butter, stirring frequently.

2.     Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with dry herbs, salt and pepper.

3.     Pour in enough broth to moisten (the bread should absorb all the moisture), and mix in eggs.

4.     Transfer to a slow cooker, and cover (place a kitchen towel in between lid and top of crock pot to absorb moisture). Cook on low for about 4 hours (stirring about every hour, adding extra broth as needed).

Tips: If it is too soggy, remove the lid for the last half hour or so, if it is too dry, add more broth. You can prepare this early too. Just mix all the ingredients, except the eggs into a big bowl. Cover and chill until completely cold, then add the eggs and mix. Cover and refrigerate until morning, then cook on low all day. You could easily halve this recipe and it would still work out just fine. I just usually make it for big family gatherings so I make a ton :)